This Red Lentil Dahl is one of the most popular recipes from my 10 Day Reset Detox.
It also happens to be a powerhouse of nutritional goodness, thanks to the wonderful little lentil that’s at the heart of every dahl recipe.
With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Lentils also have tons of fiber, folate, and minerals. When mixed with grains (such as rice), lentils become a complete protein dish, which means that the dish has all nine of the essential amino acids.
I served this dish at a dinner party last night (my guests are vegetarian), along with Indian basmati rice, a green salad, roasted cauliflower, and Naan and It was a crowd pleaser!
The Best Ever Red Lentil Dahl
2 tablespoons coconut oil
1 medium onion, chopped
3 large garlic cloves, minced
2 tablespoons freshly grated ginger
2-3 large carrots, peeled and finely diced
2 teaspoons curry powder (or more to taste, based on preference)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups dried red lentils, rinsed and picked through
1 can coconut milk (full fat)
2 cups low-sodium vegetable broth
1/2 teaspoon sea salt + fresh cracked pepper
1 handful baby spinach (chopped)
Cilantro and green onion for garnish (optional)
Heat a large pot over medium heat and add in oil. Add in chopped onion, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.
Stir in the garlic, ginger and carrots, and continue sautéing for 3-4 more minutes.
Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
Stir in entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.
Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dahl well as the heat will help to wilt it.
Serve over basmati rice or quinoa and garnish with cilantro and green onions.
This dahl will keep for up to a week in the fridge or 4-5 weeks frozen and enjoyed throughout the winter.